These Pork Stuffed Capsicums are super easy to make! It will take you 25 minutes to cook and 10 minutes to prepare plus these are very tasty!
Method
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Slice the capsicum into two and remove the seeds and cores.
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Place cut side down on a plate, lightly cover with cling film and cook in the microwave for 3-4 minutes until cooked through, but not so soft they collapse.
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Remove from the microwave and arrange in a baking tray.
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Cook the pork mince in a pan until starting to brown. Drain off excess fat.
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Add the garlic clove to the pan along with the paprika and cumin and a good pinch of salt and pepper.
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Stir well to combine, cook for a couple of minutes then add the Bulghar wheat and stock.
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Stir and bring to a simmer for approx. 10 min.
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Preheat the grill to a medium high heat. Stir half the parsley into the pork mixture.
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Stuff into the capsicum, then cook for 3-5 minutes until crisp.
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Stir the remaining parsley into the sour cream and dollop onto the capsicum to serve.
Recipe Hints and Tips:
- Pork Stuffed Capsicum are not suitable to freeze.
- Best served immediately after preparing.
